Vietnamese-Style Double Pork Bao Buns
with Pickled Carrot, Cucumber & Sesame Dressing
- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Milk
With Asian BBQ spiced pork rissoles, pickled veggies and the fluffiest bao buns, this Vietnamese fusion dish will not only take you on a flavour adventure, but also rival your favourite takeaway - it's just that good!
Ingredients
1
cucumber
1
carrot
2 packet
Pork Mince
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
⅓ cup
vinegar (white wine or rice wine)
1 tsp
soy sauce
(Contains: Gluten, Soy;)
1
egg
(Contains: Eggs;)
1 tbs
honey
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. • Grate carrot. • In a medium bowl, combine the vinegar, soy sauce and a good pinch of sugar and salt. • Add cucumber and carrot to pickling liquid. Add enough water to just cover the veggies. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a second medium bowl, combine pork mince, Asian BBQ seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
TIP: For best results, drain oil before cooking the sauce.
• While rissoles are cooking, in a small bowl, combine the honey and a splash of pickling liquid. • Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.
• Remove pan from heat, then add the honey mixture, turning to coat.
• Halve pork rissoles. • Drain pickled carrot and cucumber, then stir in sesame dressing, until combined. • Uncover bao buns, then gently halve. • Fill with Vietnamese-style pork and pickled carrot and cucumber. • Sprinkle over crispy shallots to serve. Enjoy
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty pork rissoles and flavour combinations, though some found it a bit sweet or mild.
- Ease of prep: Quick and easy to make, but assembling the small buns with fillings proved messy and fiddly for some.
- Suggestions: Several recommend adding fresh chilli, coriander, or diced onion to boost flavour. Some prefer pulled pork or crispy chicken over mince.
- Leftovers: The pickled vegetables benefit from longer marinating time; slice very thinly to speed up the process.
- Bao buns: Some found the buns too small or soggy. Try air frying at 200°C for 3 minutes for a crispier texture.
